• 3 lb whole wheat fettuccine
  • 3 lb chicken tenders (or turkey, chicken-soy based substitute)
  • 6 heads of broccoli
  • 1/3 cup of butter
  • 3 pint of fat free half-and-half
  • 3 cups pecorino romano cheese

Boil water and add fettuccine. Cook until “al dente”.

Season the chicken with salt and pepper, then sauté in olive oil. Once cooked, drain the oil, add the butter and half-and-half. Pour everything over the fettuccini.

Steam the broccoli for 4 minutes and add to the mixture once the pasta is cooked. Add black pepper to taste.

This one of those mixed Italian-American dishes that you might have a hard time finding in Italy. Italians don’t usually add chicken to pasta, but we wonder why not? It’s so tasty!